This peanut butter brownies recipe is my family’s answer to every chocolate emergency. I first made these on a rainy Sunday when I needed something indulgent but didn't want to pull out a dozen mixing bowls or fuss with flour. The result was immediate—rich, fudgy, and chewy brownies with a salty-sweet ribbon of peanut butter in the middle and a glossy ganache crown. They quickly became the dessert I bring to potlucks, the sweet treat my kids request for school celebrations, and the ultimate reward after a long week.

The texture is what makes these exceptional: dense, moist, and almost brownie-truffle-like thanks to melted chocolate and a little cornstarch in place of flour. The peanut butter layer is creamy and slightly sweet, providing a counterpoint to the bittersweet base. Topped with a ganache made from high-quality bittersweet chocolate and cream, these bars satisfy the deepest chocolate cravings without complicated techniques. Best of all, they’re made without flour, naturally gluten-free, and simple enough to toss together in under an hour. You don’t need a stand mixer—just a few bowls, a spatula, and a little patience while the chocolate melts and sets.

Ingredients

• Peanut Butter Filling: 3/4 cup creamy peanut butter. Use a high-quality, well-stirred natural brand for a bright nutty flavor; if your peanut butter is very oily, stir it until homogeneous before measuring.
• Granulated Sugar (filling): 1/2 cup. Adds structure and a slight crisp edge to the filling—regular white sugar is fine.
• Egg (filling): 1 large egg, room temperature. Room-temperature eggs incorporate more smoothly into batters and help the filling set without cracking.
• Semi-sweet or Bittersweet Chocolate Chips: 12 ounces for the base. I prefer a 60–70% cacao bittersweet chip for depth; chips melt predictably in the microwave.
• Unsalted Butter: 6 tablespoons, cut into cubes. Use unsalted so you can control seasoning; if only salted is available, reduce added salt slightly.
• Sugar (brownie base): 3/4 cup granulated sugar. This provides sweetness and helps the exterior set while the interior stays gooey.
• Vanilla Extract: 1 teaspoon. A touch of vanilla brightens the chocolate notes.
• Eggs (base): 3 large eggs, room temperature. Eggs provide structure and richness for the dense crumb.
• Unsweetened Cocoa Powder: 1/4 cup, sifted. Use Dutch-processed for deeper chocolate flavor or natural for acidity and brightness.
• Cornstarch: 1/3 cup. Acts as a flour substitute to give structure without making the bars cakey.
• Salt: 1/2 teaspoon. Balances sweetness and enhances chocolate flavor—fine sea salt is ideal.
• Mini Semi-sweet Chocolate Chips: 1 cup. These add pockets of melty chocolate and texture contrast.
• Ganache: 10 ounces bittersweet chocolate, finely chopped, and 1/2 cup heavy whipping cream. Choose a rich chocolate for a glossy, stable top.

Instructions

Preheat and Prepare Pan: Preheat oven to 350F. Lightly spray a 9-inch square pan and line it with parchment paper, leaving a 2-inch overhang on two sides to lift the bars easily after chilling. This helps produce clean edges when slicing. Make the Peanut Butter Filling: In a medium bowl, whisk together 3/4 cup peanut butter, 1/2 cup granulated sugar, and 1 room-temperature egg until entirely smooth. Scrape the sides and mix until glossy; set aside at room temperature while you make the base. Melt Chocolate and Butter: Place 12 oz chocolate chips and 6 tbsp cubed butter in a large microwave-safe bowl. Microwave on high for 30 seconds, stir, then repeat in 15–30 second bursts until smooth. Stir thoroughly so residual heat melts any remaining pieces; avoid overheating or the chocolate will seize. Incorporate Sugar, Vanilla, and Eggs: Stir 3/4 cup sugar and 1 tsp vanilla into the melted chocolate until smooth. Add eggs one at a time, stirring well after each addition so the mixture becomes glossy and slightly thickened—this develops the structure that yields fudgy bars. Blend Dry Ingredients: Whisk together 1/4 cup cocoa powder, 1/3 cup cornstarch, and 1/2 tsp salt in a small bowl. Add the dry mix to the chocolate mixture and stir vigorously for 60–90 seconds until the batter pulls away from the bowl edges and feels cohesive; this is the visual cue that the cornstarch has hydrated and the batter is ready. Fold in Mini Chips and Layer: Fold in 1 cup mini chocolate chips. Pour about two-thirds of the batter into the prepared pan and smooth it with an offset spatula to an even layer. Add Peanut Butter and Top: Drop small spoonfuls of the peanut butter filling across the batter in a grid. Spoon the remaining batter over the dollops—don’t worry about perfection; use the back of a spoon to gently cover most of the peanut butter spots. Swirls are fine and attractive. Bake and Test for Doneness: Bake 33–37 minutes. Start checking at 30 minutes: an inserted toothpick should come out with a few moist crumbs clinging—not wet batter. Overbaking will dry the bars; underbaked brownies will collapse when cooled. Cool Completely: Allow the pan to cool on a wire rack until room temperature. For cleaner ganache topping and sharper slices, chill the cooled bars in the refrigerator for 30–60 minutes before pouring the ganache. Make Ganache: Place 10 oz chopped bittersweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until scalding (steaming with small bubbles at the edge), pour over the chocolate, and let sit 5 minutes. Stir gently until glossy and smooth. If needed, microwave in 15-second bursts, stirring in between, until fully emulsified. Top and Set: Pour ganache over the chilled bars and spread evenly with an offset spatula. Refrigerate until ganache is fully set, at least 45 minutes, then use the parchment overhang to lift the slab and cut into 36 bars with a sharp knife warmed under hot water and wiped dry between cuts. Store: Keep in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual pieces between sheets of parchment and thaw in the fridge before serving.

Storage Tips

Store cooled bars in an airtight container in the refrigerator to keep the ganache glossy and the filling firm; they last up to three days. For transport, use a rigid container and separate layers with parchment to avoid smudging the ganache. If you want make-ahead convenience, freeze sliced bars on a sheet pan until solid, then stack with parchment between layers in a freezer-safe container for up to three months. Thaw overnight in the fridge to preserve texture. When reheating slightly, allow bars to come to room temperature for 20 minutes so the ganache softens without melting completely.

Ingredient Substitutions

If you prefer a different nut flavor, swap peanut butter for almond or cashew butter using a 1:1 ratio; texture will be similar though flavor changes. For a dairy-free version, use a dairy-free butter and substitute coconut cream for heavy cream in the ganache—note that coconut will add a slight flavor. If you need lower sugar, reduce the sugar in the base by up to 25% but expect a less glossy surface and a firmer texture. Use dairy-free chocolate chips labeled vegan to keep it plant-based, but the bars will no longer be vegetarian in the traditional sense if you replace eggs—use a commercially tested egg replacer if strict vegan compliance is needed.

Serving Suggestions

Serve chilled or at room temperature with a dusting of cocoa or flaky sea salt to highlight the peanut butter contrast. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for temperature contrast. For parties, arrange squares on a platter with fresh berries and mint for a pop of color. These bars also work well for gifting—wrap individual squares in parchment and tie with twine for a homemade treat.

Cultural Background

Rich chocolate and nut pairings are a classic in American baking, and the combination of peanut butter and chocolate has roots in home-kitchen inventiveness. Peanut butter became widely popular in the U.S. in the early 20th century and quickly evolved from sandwich spread to ingredient in confections. These bars reflect that heritage—simple pantry staples transformed into something decadent, echoing the tradition of accessible comfort baking that characterizes much of American dessert culture.

Seasonal Adaptations

In cooler months, add a pinch of cinnamon or a teaspoon of espresso powder to the base to amplify chocolate depth. For summer gatherings, cut smaller squares and serve slightly chilled to keep them firm in warm weather. Around holidays, stir in 1/2 cup chopped roasted peanuts for crunch or swirl in a tablespoon of salted caramel into the peanut butter filling for a festive twist. Swap the ganache for a salted peanut glaze for a lighter top if preferred.

Meal Prep Tips

For batch prep: double the recipe and bake two pans, stacking finished layers with parchment between them for freezer storage. Label with date and freeze for up to three months. When assembling, let the ganache set in the fridge while you clean up; cutting is much easier after chilling. Use a warm, dry knife wiped between cuts for neat squares. These bars are ideal for making ahead for events—prepare them the day before so flavors meld and ganache firms up for professional-looking slices.

In short, these peanut butter brownies are the kind of make-ahead, crowd-pleasing dessert that earns repeat requests. They’re simple enough for a weeknight treat yet impressive for celebrations—go ahead, make a pan and watch them disappear.